ALMOND BUTTER & RASPBERRY JAM MUFFINS (GLUTEN FREE + VEGAN)
Originally Published: MAY 30, 2016
ALMOND BUTTER & RASPBERRY JAM MUFFINS- ADAPTED FROM WWW.DETOXINISTA.COM
Vegan + Gluten Free
Makes: 12 ooey gooey muffins
- 3 very ripe bananas, mashed
- ¾ cup almond butter
- ¾ cup light buckwheat flour
- ¼ cup pure maple syrup
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 tablespoon raw apple cider vinegar
- 1 cup fresh raspberries
- 1 tsp cinnamon
Before putting it in the oven, top muffins with 1 tsp raspberry jam (of choice) and 1 tsp almond butter.
Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. Mash the ripe bananas until they look like a nana-puree. Add in the almond butter, buckwheat flour, maple syrup, salt, cinnamon and baking soda and mix well until a sticky batter is seen. Stir in the vinegar last. Fold in the fresh raspberries. and divide the batter between the 12 muffin cups. After filling cups 3/4 way, top with jam and more almond butter. Swirl it all in with a toothpick.
Bake until the centers are firm and the tops begin to crack, about 25 minutes. Cool completely in the pan before serving, and store the muffins in a sealed container in the fridge for up to a week.
NOTE *** If nut allergies are in the mix, use a seed butter instead..
